kanji vada / rajasthani kanji vada
It's one the most famous recipe in Rajasthan, try this at home
Cooking Time
10min
Prep Time
5 min
Serves
4
Categories
Main Dish
Snacks
Cuisines
Indian
Indian - North Indian
Indian - Rajasthani
Ingredients
Main Section
Moong Dal
2
cup
Ajwain
1
tsp
Kasoori methi
1
tsp
coriander powder
1
tsp
coriander seeds
1/4
tsp
green chillies
3
unit/count
ginger paste
1
tsp
fennel seeds
1/2
tsp
asafetida
1
pinch
red chilli powder
1/2
tsp
Chaat masala
2
tbsp
Black Salt
1
tsp
tamarind pulp
1
tbsp
Step 1
For vada, soak 2 cup moong dal overnight, drain out the water and grind the dal into a coarse paste by using very little water, take out this in a big bowl, add 1 tbsp green chilli-ginger paste,1/2 tsp saunf/ fennel seeds, 1 pinch Asafetida/ hing , 1/2 tsp salt, 1/2 tsp coriander powder, 1/4 tsp Coriander seeds, 1/2 tsp red chilli powder, 1 tsp kasoori methi, mix it well
Step 2
Heat oil, put 1 tbsp of the batter one by one or put it with hands, deep fry these and cook till it gets brown from both sides
Step 3
Drain the vadas on an absorbent paper and then transfer them into a bowl containing cold water
Step 4
For kanji, take 3 -4 cups water in a bowl, add 2 tbsp chaat masala, 1/2 tsp black salt, 1 tbsp tamarind paste, 1 tsp roasted ajwain, mix it well
Step 5
Now take out the vada from water(squeeze them to remove water), add these into this prepared water(kanji), mix it well leave it for 10 minutes, serve it
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